Heat olive oil in a frying pan over medium-high heat. Add steaks and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 10 minutes to rest.

Step 2

Meanwhile, line a baking tray with paper towel. Use scissors to cut the noodles into small bundles. Heat the vegetable oil in a wok over high heat until a noodle puffs immediately when added. Carefully add 1 bundle of noodles and cook for 2-3 seconds or until noodles puff. Use a slotted spoon to transfer noodles to the lined tray. Repeat with remaining noodles.

Step 3

Bring a small saucepan of salted water to the boil over high heat. Add the snow peas and cook for 1 minute or until tender crisp. Drain and refresh in iced water. Drain well.

Step 4

Cut the steaks across the grain into 1cm-thick slices and place in a large bowl. Add the snow peas, tomatoes, sprouts, mint and chilli. Toss gently.

Step 5

Combine the sugar, lemon juice, fish sauce and soy sauce in a small bowl. Gradually whisk in the extra oil until the dressing thickens slightly. Taste and season with salt and pepper.

Step 6

Add the dressing to the salad and toss gently. Divide the noodles among serving plates and top with the salad.